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Serves: 8
Prep time: 25 minutes plus cooling
Cooking Time: 55 minutes
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Apple Frangipane Tart with Maple & Agave Syrup Pastry

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Ingredients

  • 100g butter, softened
  • ⅓ cup (80ml) Spiral Organic Maple & Agave Syrup, plus 1 tbsp extra, to brush
  • 1 egg yolk
  • 1 cup (125g) almond meal
  • ¼ cup (35g) plain flour
  • 1 red apple, halved, cored, cut into 2mm wedges
  • Cooking oil spray

Maple and Agave syrup shortcrust pastry

  • 100g cold butter, diced
  • 1¼ cups (185g) plain flour
  • ¼ cup (60ml) Spiral Organic Maple & Agave Syrup

Method

To make maple and agave syrup shortcrust pastry, place butter and flour in a food processor and process until mixture resembles coarse breadcrumbs. Add syrup and process until mixture just forms a ball. (You may need to add up to 2 tsp extra syrup, until dough comes together.) Shape dough into a disc. Wrap in plastic wrap and chill for 1 hr.

Place pastry between two sheets of baking paper and roll out until 3mm thick. Use to line base and sides of a 2cm-deep, 22cm loose-based tart pan with. Use a small, sharp knife to trim edges. Chill for 30 mins. 

Preheat oven to 180C/160C fan. Line pastry case with baking paper and fill with baking weights, rice or dried beans. Blind bake for 15 mins. Remove baking paper and weights, and bake for 7-10 mins, until pastry browns lightly. Cool completely.

To make frangipane filling, using an electric mixture and a large bowl, beat butter and maple and agave syrup until combined. Add egg yolk and beat to combine. Add almond meal and flour, and beat to combine. Spoon mixture into pastry case. Smooth surface. Top with apple slices and spray with oil.

Bake tart for 30 mins, until frangipane is set and lightly browned. While still warm, brush with extra maple and agave syrup. Cool slightly. Serve tart warm or at room temperature. 

Tips and Tricks

To prevent the apple slices from browning, brush them with a little lemon juice.

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